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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Barbeque Brisket (Dr. John Darnold's) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
5 or 6 lb.Beef Brisket
1/2-tsp. liquid smoke
1 tsp. each: celery, onion, garlic salt
2 tsp. salt
1/2 tsp pepper
2 T. Worcestershire Sauce (I use a little more)
1 bottle of your favorite barbeques sauce
brown-in-bag-large size
Directions:
Directions:
Pour liquid smoke over beef in a brown-in-bag.
Sprinkle with salts,and pepper and Worcestershire sauce. Refrigerate over night (turning the bag a couple of times to marinate.)
The next day, Place the beef brisket( in brown-in-bag) in a baking pan at 275 for 5 hours. Tear off bag and drain juices.Add barbecue sauce and bake 1 hour more.
You can cut off any fat from meat( if needed )before you add the barbecue sauce. You can also slice the brisket at this time as well.
Prepare night before and stick in oven the next morning..
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Lynne worked for Dr. John Darnold a Dentist in OKC. John's wife Casey, gave John's secrete recipe to Lynne on the down-low. This is simply the best and easiest brisket recipe we've come across. It will make your tongue waggle with joy!

 

 

 

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